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Q: @ what IT on a bacon wrapped pork tenderloin

loco_engr
loco_engr Posts: 5,818
in EggHead Forum
should there be no pink in the meat?

loin is 2.29# & I plan the cut in half and stuff with cheeses & spinach & try to do
a bacon weave
aka marysvilleksegghead
Lrg 2008
mini 2009

Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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Comments

  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Pork is safe at 145 according to the FDA, and there can be some pink. If I am cooking just pork loin or tenderloin I usually pull it off around 140. Last time I wrapped one in bacon I actually cooked well beyond that trying to get the bacon crispy. It was still pretty darn good...bacon fat makes things more forgiving. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • lousubcap
    lousubcap Posts: 36,791
    Par cook the bacon if concerned then pull no greater than 140*F as noted above.  Pound it out fairly thin then load the filling and jelly roll.  Quick and impressive cook.  I would tie in addition to the weave to keep intact.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    loco_engr said:
    should there be no pink in the meat? —  No. Pink is fine.  USDA recommendation for safety is 145° so use temp not color.

    loin is 2.29# & I plan the cut in half and stuff with cheeses & spinach & try to do
    a bacon weave  -  loin or tenderloin?

    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • Photo Egg
    Photo Egg Posts: 12,137
    Dan, update?
    Thank you,
    Darian

    Galveston Texas
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  • hoosier_egger
    hoosier_egger Posts: 6,808
    A 2.2lb tenderloin doesn't sound right. Anything over 145 is a sin 
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • loco_engr
    loco_engr Posts: 5,818
    Photo Egg said:
    Dan, update?
    change of plans for now account I didn't notice it was a 2 pack, prob have to rethink my original plan :|    Wife won't eat pink pork, sorry I should have mentioned this in OP
     
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • paqman
    paqman Posts: 4,923
    Pink is totally ok.  I like to brine it first.  I pull at 135F and let rest until it peaks usually at 140-142F.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • Photo Egg
    Photo Egg Posts: 12,137

    Dan, above photos show what you have times 2. 2 on left and 2 on right.
    The little tenderloin in the 2 pack are perfect. Above are 4 total.
    Butterfly the 2 you have. They tapper in shape. Pound them out, lay slightly overlapping to make a rectangle shape. Add what ever topping you like. Really hard to go wrong.
    The stuffing will add so much flavor and help keep it moist.
    cook a little longer or give wife the end pieces. Win-Win
    Thank you,
    Darian

    Galveston Texas
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